Join Fraunces Tavern Museum for a virtual dinner party! In this special program, Lisa Goulet, Collections Manager, and Mary Tsaltas-Ottomanelli, Special Programs & Engagement Manager, will lead a discussion about the meals likely served at Fraunces Tavern in the 1760s. Using authentic recipes from The Art of Cookery, join us in discussing New York City foodways during the 18th century, food cultivation, preparation, and the role these elements played in Samuel Fraunces’ development of an average bill of fare at the tavern. Participants are encouraged to prepare the Bill of Fare before the program. Prepare and learn more about the recipes and the influences behind 18th-century foodways in New York City with our informational zine, which will be emailed upon reservation.